Recipe:  Avocado and Orange Salad

Wine Pairing:  Harwood Pinot Gris 2007

Chef:  Kerry Wicks

Copyright © 2008, 2009, 2010 Harwood Estate Vineyards™ Inc.
Permission to redistribute with credits is summarily granted.


1 Avocado

1 large lemon or lime

1 juicy orange (blood oranges are particularly pretty but not essential)

1 large shallot (a small cooking onion can be used in a pinch)

1 pour olive oil

1 pour dark balsamic vinegar

1 tsp. (5 ml) hot curry powder (or mild if necessary)

Sea salt and fresh ground pepper to taste


  1. Juice the lemon or lime into a bowl and remove any seeds.

  2. Skin/seed and coarsely chop the avocado into the same bowl, and toss thoroughly but gently with the lemon or lime juice.

  3. Coarsely chop the orange into same bowl.

  4. Finely chop the shallot or small onion into the bowl and mix in, gently tossing to avoid bruising the avocado.

  5. Add the remaining ingredients and toss gently.

  6. Serve at room temperature, though the salad can be chilled briefly if it is ready ahead of other dishes.

YIELD: 2-4 servings.

Note: For a different more “French” taste, substitute the orange for a large ripe tomato, (when fresh tomatoes are in season), and omit the curry powder.